International Journal Of Food Science and Technology

The results of scientific testing done on Granum flour from sprouted wheat by independent experts and institutions accredited for this type of research Identification of the product is on the 2nd page (10.41) in the section MATERIALS AND METHODS - BREAD LINE doo, BELGRADE, ZEMUN, SERBIA.

Antioxidant and antiradical activity of polyphenols

Antioxidants are substances which, when present in small amounts relative to the substrate susceptible to oxidation (lipids, proteins, carbohydrates, DNA), inhibit or completely prevent their oxidation. Polyphenolic compounds are, together with alpha-tocopherol and beta-carotene, a group of non-enzymatic antioxidants. First of all, the antioxidant activity of polyphenolic compounds is believed to be the result of their ability to be hydrogen donors thus yielding less reactive phenoxyl radicals. The relatively high stability of the phenoxyl radicals can be attributed to the delocalization of electrons with the existence of multiple resonance forms.

The truth about vitamins

How have synthetic chemicals become vital nutrients?

After a long medical treatment with various synthetic drugs, it dawns on many doctors to prescribe a vitamin complex so the patient’s organism can recuperate after an illness. You can simply buy these vitamins in a pharmacy, you will take them in the prescribed doses and ... you should again be as healthy as before. If the prescribed medicines do not restore your health, then you will need a doctor to change the therapy and treat you again with chemicals from the vademecum of various pharmaceutical companies.

ADDITIVES AND OTHER CHEMICALS

Food additives are considered substances of exactly known chemical composition, which are not consumed as food, nor are typical food ingredients, regardless of nutritional value, but are added to food in order to improve its technological and sensory properties. Additives are supplemented to food and beverages in the food industry, and some additives are also used in the pharmaceutical industry. These substances are used mostly to improve color, taste and smell, and preservation. Additives are added to food during the technological process of production, during preparation, processing, design, packaging, transport and storage.